In Brazilian cuisine, coxão mole refers to a specific cut of beef known as the sirloin tip or bottom sirloin in English. Coxão mole translates to "soft thigh" in Portuguese, indicating that this cut is relatively tender compared to other cuts from the hindquarters.

The coxão mole is located near the hip joint of the animal's hind leg. It's a lean and flavorful cut that's less tough than some other cuts from the same region. It's valued for its tenderness and versatility in cooking. In Brazilian barbecue (churrasco), coxão mole can be prepared as skewers or thin slices for grilling.

It's also used for roasting, pan-frying, and various other cooking methods. Due to its tenderness, it's a good choice for dishes that require shorter cooking times and where a more delicate texture is desired.